from Speaking in Cod Tongues
From Bonita’s Kitchen: These delicious cod tongues remind me of years ago when my Dad would fry them in his cast iron frying pan until they were crispy. Then fry them in fat pork until they were crispy “scrunching’s”. Mmmm! I can taste them now, golden brown cod tongues fried prefect with a piece of homemade molasses bread and a side of mustard pickles. https://www.bonitaskitchen.com/recipe/traditional-newfoundland-pan-fried-cod-tongues/
Lenore Newman, author of Speaking in Tongues wants you to know that you can also use the cheeks of the cod, “as traditionally both pieces of meat from the head were used, usually fried with pork scrunchions”.
Cod tongues (and cheeks) – 2 lbs Fresh or fully thawed
Flour – 1/2 cup
Sea Salt – 1/2 tsp
Black Pepper – 1/2 tsp
Olive oil – 2 tbsp or oil of choice
Butter – 2 tbsp
Carefully wash cod tongues and dry with paper towels.
In a bowl or plastic bag put flour, sea salt and pepper mix together add cod tongues and roll or shake until evenly coated.
Preheat frying pan to medium heat add 1 tbsp olive oil and 1 tbsp butter put each one in the pan carefully because your pan will be hot and only fry 6 or 8 cod tongues at a time.
Frying time depends on the size of your cod tongue, fry until golden brown and crisp, turn over the cod tongue and continue frying. (estimated frying time is 5 minutes on each side)
Remove from frying pan let rest on a plater with parchment paper and Serve with a side of boiled potato or fresh bread, or a side dish of your choice.
Nada’s Tips & Tricks: Go ahead, you’ll love it! Step outside your culinary comfort zone and give this a whirl.
Contents and images used with permission by Bonita’s Kitchen.https://www.bonitaskitchen.com/recipe/traditional-newfoundland-pan-fried-cod-tongues/